Wednesday, September 3, 2014

Macaroni and Cheese

2 cups elbow macaroni
1 pkg Cracker Barrel extra sharp cheese, cubed
4 tbsp butter or margarine
4 tbsp flour
2 cups milk

1. Preheat oven to 350. In saucepan, boil elbow macaroni according to package directions. Drain and set aside.

2. While pasta is cooking, melt butter in a medium saucepan. Turn off heat and add flour slowly, stirring as you add it (should make a paste).

3. Turn heat back on, to medium. Add milk slowly; stir with whisk, until there are no lumps. This will thicken as it heats.

4. Once thickened, add cheese. Stir until melted.

5. Place pasta in a glass casserole dish and add cheese sauce. Stir until pasta is coated. Cover. Bake in oven for 1 hour.

Serve 6-8.

2 comments:

Christy September 3, 2014 at 4:14 PM  

How did this turn out? I'm doing mac and cheese for a work babyshower but need a good recipe.

~**Dawn**~ September 3, 2014 at 6:32 PM  

Christy: This is T's family's recipe, so it's a non-negotiable in our house. It's a little more "dry" than I prefer (I usually like a little more creamy) but mac & cheese preferences seem to run the gamut, in my experience. If you like yours less creamy, you may like this one.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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